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Preheat oven to 350°F. For the Crust, mix all ingredients in medium bowl. Press evenly into bottom of 9-inch springform pan. Set aside
For the Filling, beat cream cheese and brown sugar in large bowl with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating on low speed after each addition just until blended. Add pumpkin, flour, vanilla and spices; beat until smooth. Pour into crust
Bake 50 minutes or until top is lightly browned and center is almost set. Turn off oven; let cheesecake stand in oven 1 hour. Remove from oven. Run small knife or metal spatula around rim of pan to loosen cheesecake. Cool in pan on wire rack
Refrigerate 4 hours or overnight. Serve with Vanilla Whipped Cream, if desired. Store leftover cheesecake in refrigerator.
I made this cheesecake a few years ago. I love it and it was so easy to make. This was my first time making a cheesecake and the results were surprisingly good.
Gisele | November 17, 2015
Absolutely amazing! Will be making it again for Thanksgiving this year. (by request)
Rocki Sugrue | November 27, 2013
PLEASE, don't rate recipes you haven't made! (I added 5 stars just to balance lesser stars from those who rated but haven't even tried the recipe.)
Claire | September 27, 2015
Sounds WONDERFUL. I have a plain cheesecake recipe I adore, but no pumpkin "pie" alternatives I can eat anymore. May have just found one. Plan to adapt Gluten Free - Pamelas gluten-free ginger snaps are amazing, and I will try upping eggs to avoid flour (otherwise will use Pamelas). Already use McCormick spices, and both cinnamon and ginger carry health benefits so I add where I can. THANKS!
Madelyn | September 12, 2014
This was easy to make and no water bath required
Andrew | December 08, 2013
Sounds awesome !
Leslie | October 21, 2014